Crunchy & Tasty, these little bites, called arancini in Italian are made with creamy risotto. I like to stuff little surprises like marinated mushrooms in the middle. Perfect for parties, make ahead & reheat in the oven ready to serve. Best of all? This recipe is 100% vegan
Deep-Fried Courgette Flowers Stuffed with Ricotta and Herbs
Once only a common sight in Italian food markets, courgette flowers are now widely available and this classic Italian dish from Michelin-starred chef Theo Randall makes the most of them. Deep-Fried Courgette Flowers Stuffed with Ricotta and Herbs make a stunning summer starter or light lunch - the perfect vegetarian dish to impress your guests.
Chicken and Chorizo Lasagne from Dean Edwards' Mincepiration. This is a Spanish take on a classic Italian dish – lynch me if you like, but you really should give this a go. You can use turkey or pork mince in this recipe too if you want to skip mincing the chicken thighs. Lovely served with a crisp side salad and some garlic bread. http://thehappyfoodie.co.uk/recipes/chicken-and-chorizo-lasagne
Simple, inexpensive ingredients but bursting with flavour. I strongly recommend you use Italian sausages for this recipe, available from Italian delicatessens and most supermarkets – they are slightly coarser and more highly seasoned than most British sausages (sometimes including fennel, garlic and wine) – but any pure pork sausages would be fine provided you season the dish well. You can make your own pasta shells (find the recipe for this in the series book) or look for them in…